Highland scones recipe
I have to admit that baking is definitely not my forte.But even I can handle these easy-to-make scones.
They take only eight minutes in the oven and are simplicity itself to mix – no blenders, whisks or things-that-need-cleaning are used.
Once you have the basic recipe, it opens up so many ideas.
The recipe below contains currants, as these are traditional but you could omit these and other ingredients instead. As you can see, the photograph on the right shows scones made with blueberries.
These are such a treat, especially for breakfast.
Today we are accustomed to scones being made cut into rounds – almost like a cupcake – but traditionally, they were served and triangles, as you’ll see in the recipe below.
Some cooks prefer to bake the circle of dough whole and then cut them into triangles once cooked, but this takes longer in the oven so I prefer the method described below.
If they are cooked as one large round, they are often known as bannocks – the original bannock being an unleavened version that was made in the days before baking powder was commercially unavailable.
Here’s the simple recipe:
- 1 cup unsifted flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup shortening
- ½ cup quick-cooking oatmeal
- ½ cup currants
- 2 eggs, beaten
- Preheat oven to 450 degrees
- Stir together the flour, sugar, salt and baking powder in a bowl
- Cut in the shortening with two knives (or a pastry blender) until the mixture is crumbly
- Stir in the oatmeal and currants and add the eggs. Stir until just moistened
- Turn out the dough onto a floured surface
- Knead lightly
- Roll the dough -or pat it - into a seven inch circle about ½ inch thick
- Cut into eight wedges and lace about two inches apart on an ungreased baking dish.
- Bake for eight minutes until brown then serve warm.
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